Good housekeeping procedures to improve the efficiency of water use in food processing plants

The Consistent Mixed Tank Reactor is widely used in chemical processing plants, food processing industries and in pharmaceutical industries. The Consistent Mixed Tank Reactor is a nonlinear process. If any of inputs to the process or any parameters in the process gets changed means the entire working of the plant gets changed. And also it leads to decrease the accuracy of the final or end product. So, to get required end result the accuracy developed in the Consistent Mixed Tank Reactor process where the tank is in running condition need to be identified and necessary steps should be taken to avoid those fault. There are several fault diagnosis methods available. Among those techniques, the Neural System Prescient Controller can be utilized to identify and diagnose the error present inside Consistent Mixed Tank Reactor tank. From the Neural System Prescient Controller, the servo response is obtained to understand clearly about the behavior of the Consistent Mixed Tank Reactor tank process. Thus, by selecting suitable controlling techniques the accuracy of the desired product can be obtained in Consistent Mixed Tank Reactor tank.

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Comparison of the Performance of a Solar Thermal Absorption Chiller and a Novel Sub-Wet Bulb Evaporative Chiller for Cooling Processes in Food Manufacturing

ASME 2021 15th International Conference on Energy Sustainability ◽

10.1115/es2021-62308 ◽

2021 ◽

Author(s):

Emily Fricke ◽

Vinod Narayanan

Keyword(s):

Water Use ◽

Food Processing ◽

Lithium Bromide ◽

Thermal Storage ◽

Solar Thermal ◽

Absorption Chiller ◽

Alternative Technologies ◽

Processing Line ◽

Solar Field ◽

Thermal Absorption

Abstract The food processing industry exists at the nexus between food, energy, and water systems. Improving the sustainability of this industry is critical to reduction of carbon emissions and enhanced utilization of vital resources such as water. The overarching aim of the present research is to create a process-based modeling platform for food processing systems that would allow the most appropriate combination of water-sustainable, energy-efficient, and renewable energy (WERE) technologies to be determined for a system. This paper focuses on one specific process in a thermal processing line: the cooling step after sterilization and prior to packaging. A typical process might use groundwater in a once-through loop. To reduce water use, two sustainable alternatives are considered and compared: (a) solar thermal coupled with an absorption chiller and (b) evaporative cooling of chilled water using a sub-wet bulb evaporative chiller (SWEC). The former uses a parabolic trough solar field with thermal storage that is connected to a single-effect water/lithium bromide (LiBr) chiller. The field and thermal storage are modeled using NREL’s System Advisor Model software and coupled to in-house Python code for the chiller and process heat exchanger. For the latter option, a novel SWEC is used as a chiller. The energy and water use, and capital cost of the two alternative technologies are presented.

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Superhydrophobic Coatings on Electronic Components

International Symposium on Microelectronics ◽

10.4071/isom-2011-ta3-paper6 ◽

2011 ◽

Vol 2011 (1) ◽

pp. 000113-000116

Author(s):

Andrew Jones ◽

Vinod Sikka

Keyword(s):

Food Processing ◽

Circuit Board ◽

Electric Motors ◽

Electronic Components ◽

Electrical Circuits ◽

Electrical Device ◽

Superhydrophobic Coatings ◽

Electrical Devices ◽

Processing Plants ◽

Device Applications

Superhydrophobic coatings provide exceptional protection to electrical circuits, switches, and other electrical devices which operate in wet environments, such as food processing plants or outdoor applications. Among various electrical device applications, electric motors and electrical switches have been successfully tested in the field at two food processors for nearly 20 months with exceptionally good results. Coated microelectronic circuit board has been in operation without any incidence for over 1 year.

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WHAT THE SANITARIAN SHOULD KNOW ABOUT STAPHYLOCOCCI AND SALMONELLAE IN NON-DAIRY PRODUCTS.

Journal of Milk and Food Technology ◽

10.4315/0022-2747-31.4.110 ◽

1968 ◽

Vol 31 (4) ◽

pp. 110-116 ◽

Cited By ~ 9

Author(s):

Frank L. Bryan

Keyword(s):

Food Processing ◽

Dairy Products ◽

Food Service ◽

Infectious Agent ◽

Control Measures ◽

Processing Conditions ◽

Inhibition Of Growth ◽

Processing Plants ◽

Prepared Food ◽

Human Nose

After a review of the nature of staphylococci and staphylococcal enterotoxins including data on survival of these organisms under both natural and food processing conditions, the epidemiology of staphylococcal intoxications is discussed. The human nose is the main reservoir of Staphylococcus aureus. A number of circumstances must be fulfilled for foodborne staphylococcal intoxications to occur; these include: a reservoir for the infectious agent, a mode of dissemination of the organism, contamination of a food capable of supporting bacterial growth, enough time at a temperature which permits bacterial multiplication, and ingestion of sufficient amounts of staphylococcal enterotoxin by susceptible hosts. Control measures must be based on these circumstances. Principles of control, therefore, include limitation of contamination, inhibition of growth, and destruction of the organism. Control of staphylococcal intoxication must be emphasized at places foods are prepared (food processing plants, food-service establishments, and homes).

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